How to make short ribs on the grill

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Try cooking Beef Short Ribs on the Grill and you will want to prepare them this way every time. Grilling beef short ribs is quick and easy - it takes less than 20 minutes! Paired with a sweet and spicy short rib rub, this simple recipe is irresistibly flavorful and tender.

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Best Short Rib Recipe

Grilling beef is a regular occurrence at my house. If I could get away with cooking on the grill every day, I just might! My family and I are a little bit obsessed with these sweet and spicy beef short ribs on the grill.

Try them just once, and you'll know why: they are so tender and juicy, and the flavor is out of this world!

What really sets this BBQ short ribs recipe apart is that it uses super simple ingredients: boneless beef short ribs, a sweet and spicy steak rub you can make at home in minutes using common spices, and butter.

Not to mention, grilling beef short ribs takes less than 20 minutes. What could be better than an easy steak dinner that's ready in no time? I especially love to make a grilled prime rib for our Holiday dinners.

Tools

• Meat thermometer
• Grilling tongs
• Knife
• Cutting board

FAQs

What kind of short ribs are better? Boneless or Bone-inWe use boneless beef short ribs for this recipe and do not recommend bone-in beef short ribs for grilling.
We love using Bone-in Short Ribs in our Slow Cooker Short Ribs recipe.

What temperature do you grill short ribs?Grill beef short ribs over medium-high heat for 8 to 10 minutes, flipping once half-way through. This cooks the beef to medium-rare with a gorgeous sear.

Can I freeze cooked short ribs?

Yes! You can freeze this beef chuck short ribs recipe.
Allow to cool, then store air-tight in a freezer-safe container, bag, wrap, or aluminum foil. Label with the freezing date. Frozen beef short ribs are good for about 3 months.
For best results, wrap in foil or freezer wrap first, then add to a bag or container.

How long can short ribs be frozen?Store leftover short ribs in the refrigerator for up to 4 days in a shallow, air-tight container, or tightly wrapped in plastic or aluminum foil.

How can I choose the perfect short ribs for grilling?

Always look for the white marbling throughout the beef. The little specks of fat will guarantee amazing flavor!

Beef Ribs Seasoning

• paprika
• onion powder
• garlic powder
• sea salt
• crushed red pepper
• black pepper
• brown sugar

For these beef short ribs on the grill, we use a sweet and spicy Steak Dry Rub that is out of this world delicious.

Simple salt and pepper seasoning also work well for this short ribs grill recipe.

How to Cook Beef Short Ribs on the Grill

• Season boneless beef short ribs with sweet and spicy dry rub. Or use salt and pepper to use as the seasoning. Pat the seasoning down to for a nice crust around the beef.
• Grill over medium-high heat for 8-10. Fliping them halfway through.
• Use a meat thermometer to determine the desired temperature
• Allow to rest for at least 10 minutes after removing from the grill. Melt a pat of butter on top. Serve, and enjoy!

  In a medium bowl, mix all of the ingredients except the short ribs, oil, lemon, and slaw. Rub the mixture all over the short ribs and let stand for 20 minutes.

• Light a grill and oil the grate. Grill the ribs over high heat, turning once, until nicely charred and nearly cooked through, about 6 minutes. Transfer to a platter and serve with lemon wedges and slaw.

  
  

  Looking for a delicious barbecue beef short ribs recipe? Fire up your grill because these Korean-style marinated bbq ribs will stimulate and please your taste buds!

  

  Whenever we shop at a Korean grocery store, we would drive by our favorite Korean meat shop to pick up some meat. Since we don’t have good Korean restaurants in our neighborhood (they are about 40 minutes away), we usually get some ingredients and prepare our own feast at home. Today I used the beef short ribs I bought from the meat shop and made Korean-inspired marinade for us to enjoy.

  BBQ Short Ribs with Gochujang Marinade

  We’ve been using this marinade for quite some time and my family loves it. It’s really easy to put together and most of the ingredients can be found in your kitchen if you cook Japanese/Asian food often.

  In this particular marinade, I used a fermented Korean condiment called Gochujang that is made from red chili, glutinous rice, fermented soybeans and salt. It has both spicy and sweet flavors and umami from fermented glutinous rice. With this condiment, you can make delicious Kimchi Fried Rice and Kimchi Nabe (Japanese version of Kimchi Jjigae) as well.

  I recommend marinating the short ribs overnight to have the meet deeply infused with all the delicious flavors.

  

  Where to Get Korean-style Short Ribs

  All the Korean grocery stores in your neighborhood carry this style of cut. It’s called Kalbi or Galbi. Some of the biggest Korean grocery store chains are H-Mart and T&T. Food blogger/Youtuber Maangchi has a wonderful Korean grocery store list here.

  Also, 99 Ranch Market (Chinese/Asian) and some American grocery stores with a good meat section usually carry them.

  Grill Time!

  You can grill the short ribs over charcoal or gas grill. Of course, a charcoal grill is always the best if you want to get the heavenly smokiness. Once the marinaded meats are placed over the hot grill, sear them until beautifully charred. They cook quickly, so you don’t want to overcook them.

  Before you dig in, don’t forget to serve with plenty of crisp vegetables. A big pile of fresh lettuce, kimchi, spring onions, pickled cucumbers, and daikon salad would go very well with the meat. I always serve them with steamed rice for a full meal too. 

  Sweet juicy ribs bones, tender smoky meat with a tantalizing sauce. Oh, they were good! You want to enjoy these Korean BBQ short ribs with your loved ones! 

  

  Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.

  Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And 

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  BBQ Short Ribs

  4.82 from 16 votes

  Looking for a delicious barbecue beef short ribs recipe? Fire up your grill because these Korean-style marinated bbq ribs will stimulate and please your taste buds!

  Print Recipe Pin Recipe

  Prep Time: 10 mins

  Cook Time: 20 mins

  Marinating Time: 12 hrs

  Total Time: 12 hrs 30 mins

  Servings: 4

  Cook ModePrevent your screen from going dark

  Ingredients US CustomaryMetric (adsbygoogle = window.adsbygoogle || []).push({});  1x2x3x

  • ▢2 lb bone-in beef short ribs

  Marinade:

  • ▢½ cup soy sauce
  • ▢½ cup mirin
  • ▢3 Tbsp brown sugar (packed)
  • ▢2 Tbsp gochujang (Korean chili paste)
  • ▢4 cloves garlic (minced or garlic-pressed)
  • ▢1 Tbsp roasted sesame oil
  • ▢½ Tbsp toasted white sesame seeds
  • ▢1 green onion/scallion (finely chopped)

  Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

  Instructions 

  • Gather all the ingredients.

    

  • Soak the short ribs in cold water for 30 minutes to get rid of the blood, changing the water a few times. Pat the meat dry with paper towels.

    

  • In a medium bowl, whisk all the marinade ingredients together.

    

  • Cover and refrigerate for at least 4 hours or up to overnight, turning the ribs a few times while marinating.

    

  • Prepare charcoal or preheat a gas grill to 450°F (230°C). Clean and lightly oil the grill grate.  For the best flavor, I recommend using charcoal instead of the gas grill. When you add charcoal to the grill, pile the charcoal to one side.We will use both indirect and direct grilling for short ribs.

    

  • Remove the short ribs from the marinade and let any excess drip off; discard the marinade. Grill the short ribs directly over charcoal until nicely seared, flipping once to sear the other side.  After searing, move short rib to the grill surface not directly over the charcoal to keep grilling (about 5-6 minutes total). Transfer to a serving platter.

    

  To Store

  • You can keep the leftovers in an airtight container and store in the refrigerator for 3-4 days and in the freezer for a month.

  Notes

  If you like this recipe, check out the BBQ Chicken Wings Recipe recipe adapted from this recipe!

  Nutrition

  Calories: 346 kcal · Carbohydrates: 6 g · Protein: 33 g · Fat: 18 g · Saturated Fat: 7 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 8 g · Cholesterol: 98 mg · Sodium: 734 mg · Potassium: 617 mg · Fiber: 1 g · Sugar: 6 g · Vitamin A: 35 IU · Vitamin C: 1 mg · Calcium: 23 mg · Iron: 4 mg

  Author: Namiko Chen

  Course: Main Course

  Cuisine: Japanese, Korean

  Keyword: bbq, korean bbq

  ©JustOneCookbook.com Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any website or social media is strictly prohibited. Please view my photo use policy here.

  Did you make this recipe?If you made this recipe, snap a pic and hashtag it #justonecookbook! We love to see your creations on Instagram @justonecookbook!

  Editor’s Note: This post was originally published on June 18, 2012. The content, recipe, and images have been updated in September 2017.

  How long does it take to grill short rib?

  Place beef ribs on the grill (bone side down) away from the coals and cook with indirect heat (approximately 275˚F) for 1½ hours, or until internal temperature of beef reaches 160˚F.

  Is short rib good for grilling?

  While more commonly braised for hours, short ribs are equally juicy-wonderful when grilled like steak. Meaty, juicy, lick-your-fingers clean amazing.

  How long does it take to cook the ribs on the grill?

  How long does it take to cook ribs on the grill? Depending on the heat of your grill, your ribs should take about 1½ to 2 hours in total. Use visual cues to know when your ribs are done—you want them to be tender and easily pierced with a fork, but not completely falling off the bone.

  How long does it take for short ribs to be tender?

  Cook, covered, on low 5-8 hours or until meat is tender. (Or 4-5 hours on high, but low heat is recommended.) Remove ribs and vegetables to a serving dish, cover with foil to rest and keep warm.